---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Zucchini-Pineapple
 Categories: Fruits, Canning, Preserves
      Yield: 8 pints
 
      4 qt Cubed or shredded zucchini
     46 oz Unsweetened pineapple juice
           -(canned)
  1 1/2 c  Bottled lemon juice
      3 c  Sugar
 
  Yield: About 8 to 9 pints
  
  Procedure: Peel zucchini and either cut into 1/2-inch cubes or shred.
  Mix zucchini with other ingredients in a large saucepan and bring to a
  boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid,
  leaving 1/2-inch headspace. Adjust lids and process.
  
  Table 1. Recommended process time for Zucchini-Pineapple in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Half-Pints or Pints.
  Process Time at Altitudes of  0 - 1,000 ft: 15 min.
                            1,001 - 6,000 ft: 20 min.
                              Above 6,000 ft: 25 min.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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